Sous Chef

Mendota, MN, USA|Onsite

Job Overview

Compensation

Type:

Salary

Rate:

Range $50,400.00 - $68,000.00

Benefits

Paid Time Off

healthcare

Competitive 401k match

bonus eligibility

Professional development opportunities

Employee Discounts

Supportive and inclusive work environment

Job Description

OTG is a pioneering hospitality company known for transforming airport dining experiences. With over 300 in-terminal dining and retail locations across 11 airports, OTG serves millions of travelers annually through its team of more than 5,000 dedicated crewmembers. The company has revolutionized traditional airport food service by combining excellence in culinary offerings with innovative hospitality services, creating unique and memorable experiences for travelers. OTG continuously pushes the boundaries of excellence and embraces collaboration with world-class chefs, providing opportunities for staff growth and professional development in an exciting and dynamic environment.

The role of the Sous Chef at OTG ... Show More

Job Requirements

Degree from an accredited culinary institution preferred
minimum of 3 years of experience as a Sous Chef preferred
multi-unit or multi-concept experience a plus
experience working with unionized employees preferred
knowledge of FDA and/or major US metropolitan city health code adherence
proficiency in food costing, menu planning, inventory management, and procurement
strong written and verbal communication skills
proficiency with Microsoft Suite and kitchen management software
availability to work varied hours including nights, weekends, holidays, and inclement weather conditions

Job Qualifications

Degree from an accredited culinary institution preferred
minimum of 3 years of experience as a Sous Chef preferred
multi-unit, multi-concept, experience a plus
experience working with unionized employees preferred
knowledge of FDA and/or major US metropolitan city health code adherence
proficiency in food costing, menu planning, inventory management, and procurement
strong written and verbal communication
proficiency with Microsoft Suite and kitchen management software
must be able to work varied hours/days, nights, weekends, holidays, and during inclement weather conditions

Job Duties

Provide culinary, service, and operational support to site-level culinary and service teams
ensure training material and processes enable the delivery of exceptional cuisine
monitor food quality and safety standards, ensuring compliance with health regulations and maintaining cleanliness in the kitchen
train and mentor kitchen staff in cooking techniques, food safety, and kitchen operations
address quality and/or service gaps to develop continuous improvement across the organization
make changes based on guest feedback to enhance the OTG dining experience
ensure menus and products are in line with food cost projections, operational feasibility, quality standards, and guest satisfaction
cultivate and foster effective partnerships with leadership to execute strategic culinary plans
liaise with supply chain management to identify key potential supplier relationships
uphold and promote the OTG core values and code of conduct

Job Location

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